Chicory & Houmous Bites

These chicory and houmous bites couldn't be easier to make for a buffet

• Cooking Time Prep 15 mins - 20 mins
  
• Skill Level Easy
• Servings Serves 16 - 18

Nutrition per serving

• Kcalories

  28

• Protein

  1g

• Carbs

  2g

• Fat

  2g

• Saturates

  0g

• Fibre

  1g

• Sugar

  0g

• Salt

  0.36g

Ingredients

• 2 large heads of chicory
• 1 carrot
• 175g tub houmous
• 16-18 black olives, preferably pitted

Directions

1. Up to 2 hrs ahead, separate the chicory into boat-shaped leaves and trim the ends so that they are all roughly the same size. You will probably get about eight or nine decent-sized leaves from each head of chicory. As the leaves get closer to the heart of the chicory, they will be too small to use for canapés, so save them to add to wintry salads.
2. Peel the carrot, then keep peeling off strips until you have as many as the number of chicory leaves.
3. Drop spoonfuls of houmous onto the chicory, then add a carrot curl and an olive to each. They'll keep in the fridge for about 2 hours.

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Squash & Nigella Seed Soup

Nigella seeds are a flavourful addition to this winter soup; they taste like oregano and have the slight bitterness of mustard seeds

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  5g

• Carbs

  27g

• Fat

  7g

• Saturates

  1g

• Fibre

  5g

• Sugar

  13g

• Salt

  0.31g

Ingredients

• 2 tbsp olive oil
• 1 onion
• 2 tsp nigella seeds
• pinch chilli powder
• 800g squash, peeled, deseeded and cut into chunks
• 1 potato, cubed
• 850ml vegetable stock
• small bunch flat-leaf parsley

Directions

1. Heat the oil in a large pan, add the onion, then fry until lightly coloured. Add the nigella seeds and chilli, then fry for 1 min. Tip in the squash, potato and stock, then bring to the boil. Stir well, cover, then simmer for 20 mins, or until the vegetables are tender.
2. Purée the soup in batches, adding a handful of parsley with each batch. Return the soup to the pan, then reheat. The soup can be frozen for up to 1 month.

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Fig & Blue Cheese Tart

This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

• Cooking Time Prep 40 mins
  Cook 1 hr, 55 mins
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  978

• Protein

  20g

• Carbs

  46g

• Fat

  81g

• Saturates

  41g

• Fibre

  5g

• Sugar

  8g

• Salt

  1.35g

Ingredients

• 200g plain flour, plus a little extra for rolling pastry
• 100g plain wholemeal flour
• 175g cold butter, 150g diced into chunks
• 100g walnuts, roughly chopped in a food processor
• 3 eggs, plus 2 yolks
• 400g shallots, sliced
• 1 tbsp fresh thyme leaves, plus extra to decorate
• 200ml pot crème fraîche
• 200ml double cream
• 140g blue cheese - Danish Blue is a good vegetarian one
• 3-4 figs, halved, cut sides brushed with a little oil

Directions

1. First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
2. To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
3. Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble-the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

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Polenta & Goats Cheese Stacks

This show-stopping vegetarian main will dazzle dinner party guests and it's special enough to serve on Christmas Day

• Cooking Time Prep 1 hr
  Cook 1 hr, 40 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  690

• Protein

  22g

• Carbs

  71g

• Fat

  37g

• Saturates

  14g

• Fibre

  8g

• Sugar

  22g

• Salt

  3.83g

Ingredients

• 850g squash, peeled
• 5 medium beetroot, peeled using rubber gloves
• 12 shallots, soaked in hot water for 5 mins, then peeled and halved
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, bashed flat
• 2 thyme and rosemary sprigs, plus 2 bay leaves, all scrunched with your hands to release their scent
• a little butter, for browning
• 2 tbsp sesame seeds, toasted
• For the spinach and polenta
• 3 x 250g bags spinach
• 1½ l vegetable stock (we made this with 4 tsp bouillon powder)
• 350g quick-cook polenta
• 50g butter
• 85g finely grated vegetarian-style parmesan cheese
• ½ tsp nutmeg, freshly grated
• 2 x 100g log of goat's cheese - the kind with rind
• For the dressing
• 6 tbsp Madeira
• 1-2 tsp clear honey, to taste
• 2 tbsp balsamic vinegar
• 2 tbsp tamari soy sauce
• a knob of butter
• 2 tbsp each olive oil and extra-virgin olive oil, plus extra
• small handful flat-leaf parsley, roughly chopped

Directions

1. For the spinach, boil a kettle and put half the spinach into a colander. Pour over the hot water until it wilts, then cool completely under cold water. Tip into a clean tea towel, then wring out every last drop of water you can. Repeat with the other half.
2. For the polenta, bring the stock to the boil in a large pan, then stir in the polenta in a fine, steady stream, so to avoid any lumps. Keep cooking for 5 mins, stirring all the time, until thick. Stir in the butter, Parmesan, half of the spinach, the nutmeg and plenty of seasoning, then leave to cool for a few mins.
3. Meanwhile, slice each cheese into three rounds. Tear off six pieces of cling film, about 30cm across, then, while the polenta is still soft, spoon a sixth onto each square. Nestle the slices of cheese on top, then draw the edges of the cling film around and twist, to make burgershaped polenta cakes with the cheese completely sealed in the middle. Cool and chill for up to 2 days.
4. Cut the squash and beetroot veg into finger-tip-wide chunks. Keeping the beetroot separate, put the squash, shallots, 2 tbsp extra virgin oil and half of the garlic and herbs into a large bowl, then rub well and leave to marinate for 1 hr. Do the same with the beetroot, remaining herbs and garlic and 1 tbsp oil.
5. Heat a small knob of butter in a large non-stick frying pan, then fry the beetroot, herbs and garlic, for 10 mins on a medium heat, stirring often till starting to colour. Tip into one end of a large roasting tin. Wipe out pan, then repeat with the squash and shallots in a little more butter, browning one-third at a time for 5 mins, until tinged golden. Tip into the other end of the tin. Heat oven to 190C/170C fan/gas 5. Transfer the roasting tin to the oven and roast for 40 mins. The veg can be cooled to room temperature at this stage, then covered for up to 24 hrs and crisped up in a hot oven for 15 mins on the day.
6. After 40 mins scatter the sesame seeds over the roasted veg, then tip the veg into a large bowl and keep warm. With the roasting tin over a low heat, splash in the Madeira, bubble it down to 2 tbsp, then stir in the honey, balsamic, soy sauce and a little butter. Simmer until just starting to make a syrupy sauce, then stir in the olive oils. Can be made ahead and re-heated.
7. Fifteen mins before serving, heat a little oil and remaining butter in a large non-stick frying pan. Once sizzling, add the polenta cakes and fry on both sides for 5 mins until golden. Fry in 2 batches and keep warm. Re-heat the remaining spinach in a pan for a few secs, with a grating more nutmeg and a good pinch of seasoning.
8. Sit the polenta cakes on warmed plates, and top with some spinach. Stir parsley into the dressing. Toss the roasted veg with a few tsp, then pile the veg on top of the polenta. Drizzle a little more dressing over and around, then serve.

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Roasted Shallots With Olives Bay & Balsamic

These sticky shallots are delicious with vegetarian sausages and creamy mash

• Cooking Time Prep 15 mins - 20 mins
  Cook 30 mins - 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  117

• Protein

  2g

• Carbs

  5g

• Fat

  10g

• Saturates

  1g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.17g

Ingredients

• 500g shallots, we used banana shallots
• 4 bay leaves
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• handful black olives

Directions

1. Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
2. Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

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Roasted Cauliflower With Garlic Bay & Lemon

This quick and healthy recipe offers an alternative to covering your cauliflower in cheese

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  96

• Protein

  5g

• Carbs

  5g

• Fat

  7g

• Saturates

  1g

• Fibre

  2g

• Sugar

  3g

• Salt

  0.03g

Ingredients

• 2 heads cauliflower, cut into even bite-size pieces
• 1 garlic bulb, split into cloves, unpeeled
• 6 bay leaves, stalks removed, finely chopped
• 4 tbsp olive oil
• zest and juice 1 lemon

Directions

1. Heat oven to 200C/180C fan/gas 6. Place the cauliflower, garlic and bay leaves in a large bowl, toss with the oil, zest and juice and season generously. Spread evenly onto a baking sheet (use 2 if you need to). Roast for 20 mins, turning halfway, until al dente and caramelised.

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Garlicky Green Beans

A simple saut of fresh beans with lightly fried garlic and a touch of olive oil makes a healthy, versatile side

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  50

• Protein

  1g

• Carbs

  2g

• Fat

  4g

• Saturates

  1g

• Fibre

  2g

• Sugar

  2g

• Salt

  0g

Ingredients

• 300g green beans, trimmed
• 2 garlic cloves, sliced
• 2 tbsp olive oil

Directions

1. Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
2. Meanwhile, gently fry the garlic in the oil until pale golden-no further. Toss with the beans, season and serve.

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Stir-Fried Curly Kale With Chilli & Garlic

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

• Cooking Time Prep 5 mins
  Cook 8 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  44

• Protein

  2g

• Carbs

  1g

• Fat

  4g

• Saturates

  0g

• Fibre

  2g

• Sugar

  1g

• Salt

  0.06g

Ingredients

• 1 tbsp olive oil
• 200g bag curly kale
• 2 garlic cloves, finely sliced
• 1 red chilli, deseeded and sliced

Directions

1. Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

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Vegan Tomato & Mushroom Pancakes

You can't beat pancakes for brunch. Try making these as a dairy-free dessert with sliced banana, pecans and vegan ice cream

• Cooking Time Prep 5 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  609

• Protein

  18g

• Carbs

  59g

• Fat

  35g

• Saturates

  4g

• Fibre

  6g

• Sugar

  6g

• Salt

  0.87g

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil, for frying
• For the topping
• 2 tbsp vegetable oil
• 250g button mushrooms
• 250g cherry tomatoes, halved
• 2 tbsp soya cream or soya milk
• large handful pine nuts
• snipped chives, to serve

Directions

1. Sift the flours and a pinch of salt into a blender. Add the soya milk and blend to make a smooth batter.
2. Heat a little oil in a medium non-stick frying pan until very hot. Pour about 3 tbsp of the batter into the pan and cook over a medium heat until bubbles appear on the surface of the pancake. Flip the pancake over with a palette knife and cook the other side until golden brown. Repeat with the remaining batter, keeping the cooked pancakes warm as you go. You will make about 8.
3. For the topping, heat the oil in a frying pan. Cook the mushrooms until tender, add the tomatoes and cook for a couple of mins. Pour in the soya cream or milk and pine nuts, then gently cook until combined. Divide the pancakes between 2 plates, then spoon over the tomatoes and mushrooms. Scatter with chives.

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Sweet Potato Salad

This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  252

• Protein

  2.7g

• Carbs

  45.7g

• Fat

  6.2g

• Saturates

  1g

• Fibre

  6.7g

• Sugar

  17g

• Salt

  0.2g

Ingredients

• 1.2kg sweet potatoes, peeled and cut into biggish chunks
• 1 tbsp olive oil
• For the dressing
• 2 shallots (or half a small red onion), finely chopped
• 4 spring onions, finely sliced
• small bunch chives, snipped into quarters or use mini ones
• 5 tbsp sherry vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp honey

Directions

1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30-35 mins until tender and golden. Cool at room temperature.
2. When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks-use your hands to avoid breaking them up.

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